Blueberry Basil Galette
This Blueberry Basil Galette is not-too-sweet, with an herbal note. Fresh or frozen blueberries are mixed a bit of sugar and basil before being wrapped in a flaky pastry crust. Serve with a scoop of ice cream or a drizzle of honey for added sweetness. Yields: 8 servings
Servings Prep Time
8servings 30-40minutes
Cook Time Passive Time
45-50minutes 30-60minutes
Servings Prep Time
8servings 30-40minutes
Cook Time Passive Time
45-50minutes 30-60minutes
Ingredients
Single Crust Pie Dough
Blueberry Basil Filling
Instructions
Single Crust Pie Dough
  1. In a medium bowl, whisk together the flour, sugar, and salt. Using your finger tips, rub in the cold cubes of butter until you have mostly pea-sized chunks of butter covered in flour. Stir the apple cider vinegar and the vodka into the ice water. Add the ice water 1 Tablespoon at a time, stirring with the tip of a knife or with your fingertips to bring the dough together. It should take about 2 1/2-3 Tbsp. Form the ball into the dough, pressing it against the bowl to catch any dry bits at the bottom. Shape the dough into a flat disc and wrap in plastic wrap. Chill for 30-60 minutes.
Blueberry Basil Galette
  1. While the dough is chilling, mix together the blueberries, basil, sugar, cardamom, and vanilla. Zest 1 lemon and stir through the filling along with 30 mL of lemon juice. Let sit 20-30 minutes, allowing some of the excess juice to pull from the fruit.
  2. Preheat the oven to 400°F and line a large baking sheet with parchment paper. Set aside.
  3. Remove the chilled dough from the refrigerator. Lightly dust your surface with flour and roll the dough out to circle about 12″-14″ across (if you’re like me and terrible at rolling out circles, use a large plate to cut out a circle about 12″-14″ wide). The dough should be about 1/8″-14″ thick.
  4. Transfer the dough to the prepared baking sheet. Using a slotted spoon, scoop the filling into the center of the dough, leaving about 2-2/12 inches around the edge. Fold in the edges of the dough, overlapping a bit as you go around the circle. You should be left with a galette that is about 8″ across. Brush the dough with the egg wash and sprinkle with raw sugar if desired.
  5. Bake the galette on the middle rack for 40 minutes. If the top of the dough begins to brown too fast, cover with a piece of foil. Transfer to the bottom rack for an additional 5-10 minutes.
  6. Remove the galette from the oven and cool on the baking sheet for 15-20 minutes. Transfer the galette, parchment included, onto a wire rack. Cool for about an hour until slightly warm, slice, and serve.
Recipe Notes

*If using frozen blueberries, remove from the freezer earlier in the day to defrost. I like to put a colander in a bowl and let the berries defrost in the colander so that any excess water or juice drains into the bowl.

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